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Chocolate Whiskey Pecan Tart or Steeplechase Pie

by Angela Roberts on November 18, 2012

The Loveless Cafe calls it Steeplechase Pie, named after a three-mile race held in Nashville a week after the Kentucky Derby. They made the pie their own by adding chocolate to the pecans and I’m making it my own by  turning it into a tart instead of a pie. and going with bittersweet chocolate instead of semi-sweet. You might even consider using this shortbread crust I used in a legendary almond tart. You can even choose to leave the pecans whole which I did the first time I made it.  I love the flexibility and anyway you make it, you will love it.

This is a busy cooking time as Thanksgiving is right around the corner, so I’m getting right to it.

5.0 from 1 reviews

Chocolate Pecan Tart or Steeplechase Pie
Recipe type: Dessert
Cuisine: American Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate, Pecans and Whiskey are fabulous combination for a pie or a tart, adapted from the recipe for Steeplechase Pie from the Loveless Cafe Dessert Cookbook.
Ingredients
  • 1 single pie crust partially baked for 20 minutes
  • 1¼ cups pecan pieces
  • ½ cup semisweet chocolate chips
  • ½ cup sugar
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons Tennessee Whiskey
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¾ cup light corn syrup
Instructions
  1. Mix chocolate chips and pecan pieces in bowl together
  2. Mix sugar, butter together. Add whiskey, vanilla. Mix. Add eggs one at a time.
  3. Add corn syrup.
  4. Line tart shell with chocolate and pecans. Pour mixture into pan.
  5. Bake at 350 for 45 to 55 minutes. Pie will bubble. Cool completely before serving.

{ 8 comments… read them below or add one }

sippitysup November 18, 2012 at 2:30 pm

Perfect for the holiday! GREG

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Platanos, Mangoes & Me! November 18, 2012 at 8:30 pm

Anything pecan and liquor is for me…they little tarts are lovely…

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angela November 19, 2012 at 4:11 pm

I know pecan and liquor is a great combination Norma.

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Tanya Phillips November 19, 2012 at 11:20 am

These look amazing!

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Debra November 19, 2012 at 12:02 pm

Yummy! You are reminding me of my Grandmother’s pecan pie! But of course, hers (and mine) are always with the dark Karo syrup – I love the flavor of the dark one, and I always use a bit less sugar, too.

But I was just thinking of doing it this year with the chocolate, and I love the idea of a shortbread crust – might as well do it up!

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angela November 19, 2012 at 4:11 pm

If you do it with shortbread crust let me know how it turns out. I made one of these for my neighbor and they loved it.

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Lora November 20, 2012 at 9:54 am

Wow. Gorgeous tart.

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The Duo Dishes November 20, 2012 at 10:46 pm

Will this one be on your Thanksgiving table? Love the richness of bittersweet chocolate with this dessert. Helps to cut the sweetness and really add some balance.

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